Cover Photo ©Ruth Nelson-Andorf
Apart from knowing what is in your loaf of bread, baking our own bread can be very therapeutic and satisfying.
Baking our own bread allows us to use our own ingredients and in this way get a true loaf. I did a test once and weighed fresh rolls from two different bakeries. The first bakery offered the standard bread roll one gets here in Hamburg. The second was an organic bakery where the price of a roll might be about 10 cents more per roll. I wasn’t surprised though when the weight of the roll from the organic bakery was almost 3 times more then than of the mainstream bakery. Not only the weight, but the taste, consistency and of course most importantly — the nutrition was much better.
100 g flax seed flour
100 g buckwheat flour
100 g finely ground almond or hazelnuts (or other nut type)
1/2 tsp baking powder
1/4 tsp sea salt (optional)
1 teaspoon of fresh herbs for eg. rosemary & oregano (optional)
mix 3 tablespoon of ground flax seeds with 6 tablespoons of water (egg substitute)
10g agave syrup
10g oil (olive oil, flax seed oil etc)
1. Heat your oven to 160° C / 320° F
2. Mix the dry ingredients in a bowl together first and then add the liquid ingredients, mixing everything together properly.
3. Line your bread baking tin and add your mixture, forming into a loaf shape in the tin. Bake for 50-55 minutes in the oven.
Photos ©Ruth Nelson-Andorf